中文摘要：

本试验对红壳、黑斑、白壳3种壳色花纹文蛤的常规营养成分进行了检测,旨在分析和评价不同壳色花纹文蛤在营养价值上的差异。解剖取软体部,采用国家标准方法测定组织中水分、粗蛋白质、粗脂肪含量以及氨基酸、脂肪酸组成。结果表明：文蛤软体部鲜样中水分含量为81.15%-81.89%,粗蛋白质含量为9.23%-9.71%,粗脂肪含量为1.31%-1.91%,其上述常规营养成分的含量在3种文蛤中均不存在显著差异（ P〉0.10）。采用酸水解法,在3种文蛤软体部干样中均检测到17种氨基酸,其中总氨基酸（ TAA）含量为42.95%-48.45%,鲜味氨基酸（ DAA）含量为17.44%-20.88%,且DAA含量红壳文蛤有高于白壳文蛤的趋势（ P〈0.10）；3种文蛤软体部中第一限制性氨基酸均为缬氨酸。在3种文蛤软体部干样中检测到22-23种脂肪酸,其中多不饱和脂肪酸（ PUFA）含量为36.07%-39.55%,C20∶5（ n-3）（ EPA）含量为11.37%-12.87%, C22∶6（n-3）（DHA）含量为9.82%-12.44%,其中 EPA 含量红壳文蛤有高于白壳文蛤的趋势（P〈0.10）,DHA含量红壳文蛤有高于白壳文蛤和黑斑文蛤的趋势（P〈0.10）。由此可见,本试验检测的3种文蛤营养价值均较高,其中以红壳文蛤最高,且其鲜味度最优。

英文摘要：

In order to analyze and evaluate the difference in nutritive value of clams （ Meretrix meretrix） with different shell colors and decorative patterns, the general nutritive components of clams with 3 kinds of shell colors and decorative patterns （ white shell, red shell, black spot） were detected. Clams were dissected and sampled edible part as samples, and the contents of moisture, crude protein and crude fat, and the composition of amino acids and fatty acids of these samples were analyzed by adopting national standard methods. The re-sults showed as follows：the contents of moisture, crude protein and crude fat in fresh samples of edible part in these clams were 81.15% to 81.89%, 9.23% to 9.71% and 1.31% to 1.91%, respectively. There were no sig-nificant differences in above eneral nutritive component contents among 3 kinds of clams （ P〉0.10） . A total of 17 amino acids were detected in dry samples of edible part in these clams by adopting acid hydrolysis, and total amino acid （TAA） content was 42.95% to 48.45%, delicious amino acid （DAA） content was 17.44% to 20.88%, and the DAA content showed significantly higher in red shell clam than that in white shell clams （ P〈0.10） . The first restrictive amino acid was valine in edible part of all clams. A total of 22 to 23 fatty acids were detected in dry samples of edible part in these clams, and the contents of polyunsaturated fatty acid （ PUFA） , eicosapentaenoic acid （EPA）, ducosahexenoic acid （DHA） were 36.07% to 39.55%, 11.37% to 12.87%and 9.82% to 12.44%, respectively, and the EPA content in red color clams was significantly higher that in white shell clams （ P〈0.10） , while the DHA content in red color clams was significantly higher that in white shell clams and black spot clams （ P〈0.10） . In conclusion, the 3 kinds of clams in this survey all have a high nutritive value and the nutritive value of red shell clams is the highest, at the same time, the umami of red shell clams is the best.